If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Re: How Bob Castellini helped The Banks get on track

Originally Posted by Reds/Flyers Fan

I've eaten at Crave twice and it was outstanding. As was Ruth's Chris Steakhouse. Calling either of those "mediocre" is a stretch and borderline snobbish.

I've been to Crave twice as well -- found it to be thoroughly mediocre. I'd put the food somewhere above your average Fridays / Applebees / Bennigans but below a, say, J. Alexanders. For the price they charge, there are better choices.

Ruth's Chris? For the price, you'd be certifiable not to go to one Ruby's places or Mortons and get better service and a better meal.

I'm glad there are some people that like what the Banks is doing. Thus far, it hasn't been my cup of tea.

Re: How Bob Castellini helped The Banks get on track

Originally Posted by Caveat Emperor

I've been to Crave twice as well -- found it to be thoroughly mediocre. I'd put the food somewhere above your average Fridays / Applebees / Bennigans but below a, say, J. Alexanders. For the price they charge, there are better choices.

Ruth's Chris? For the price, you'd be certifiable not to go to one Ruby's places or Mortons and get better service and a better meal.

I'm glad there are some people that like what the Banks is doing. Thus far, it hasn't been my cup of tea.

I love that the Banks and the new Riverfront Park have brought so much activity to the riverfront. It's not my cup of tea either, so I don't frequent the places that often. I suggest checking out the OTR restaurants Reds/Flyer suggested, there are plenty of tremendous local places scattered throughout downtown and OTR. The Banks will always cater to a suburban, chain type of crowd and I have no problem with that.

"In our sundown perambulations of late, through the outer parts of Brooklyn, we have observed several parties of youngsters playing 'base', a certain game of ball. Let us go forth awhile, and get better air in our lungs. Let us leave our close rooms, the game of ball is glorious"
-Walt Whitman

Re: How Bob Castellini helped The Banks get on track

Originally Posted by mdccclxix

I think there needs to be a really signature addition at some point in the next 5-10 years. something visually appealing and memorable on the order slightly beneath the space needle, millennium park, or stl arch, but still iconic. A major art piece that makes all the brochures and is a photo opp. I think the capping of the highway could provide the space for this, or perhaps the phase 2 area. I just don't know what kind of pride or energy would be represented, but it's got to be fun. Anyway, I'm off topic.

That would be great. I always have wondered why cities don't take a page from St. Louis and do something "Arch-like". Hard to tell how much $$$ the arch has brought into STL.

Re: How Bob Castellini helped The Banks get on track

Originally Posted by Caveat Emperor

I've been to Crave twice as well -- found it to be thoroughly mediocre. I'd put the food somewhere above your average Fridays / Applebees / Bennigans but below a, say, J. Alexanders. For the price they charge, there are better choices.

Ruth's Chris? For the price, you'd be certifiable not to go to one Ruby's places or Mortons and get better service and a better meal.

I'm glad there are some people that like what the Banks is doing. Thus far, it hasn't been my cup of tea.

Cleveland went through that phase with its downtown development where it was mostly big chains catering to the latest trends. After a while though, as local chefs started making names for themselves and downtown became an attractive location, they started opening more of their own places downtown. The chain gang will get people coming down, but as The Banks continue to develop and mature, and trends change, it will be those local chefs who move in and take over that will keep people coming.

Burn down the disco. Hang the blessed DJ. Because the music that he constantly plays, it says nothing to me about my life.

Re: How Bob Castellini helped The Banks get on track

Originally Posted by Yachtzee

Cleveland went through that phase with its downtown development where it was mostly big chains catering to the latest trends. After a while though, as local chefs started making names for themselves and downtown became an attractive location, they started opening more of their own places downtown. The chain gang will get people coming down, but as The Banks continue to develop and mature, and trends change, it will be those local chefs who move in and take over that will keep people coming.

And Cleveland is, like, foodie central now. I know people from New York who come to Cleveland a couple of times a year just to eat. (That sounds way more bougie than it really is.) It's kind of a relief to hear that the "rebirth" of this food scene started with chain restaurants.

Re: How Bob Castellini helped The Banks get on track

I have little problem with chains if they're unique to our area or if they're local like Holy Grail or WineGuy. Who cares if Crave or the Yardhouse is a chain if they can't be found anywhere else around here?

If I'm understanding CE correctly, he's saying that the stuff down there is overpriced and I think it is. For now you're paying a premium for choosing to dine down there. It's like choosing to eat on the Strip in Las Vegas. But I will say that Mortons and Ruby charges a ton too. I had dinner at Morton's a few months ago with my wife and daughter. We had entrees, split veggies/salads, eat had a dessert and no alcoholic drinks...the bill was $212 including tip. No way it was worth that

Re: How Bob Castellini helped The Banks get on track

Anything like this almost has to be started w/ national chains; they have the capital, resources and prior examples of how to make something like that work. A local establishment is going to face a up hill battle moving in during the early stages of the banks. It took, what a Million dollars to get the soul food restaurant there? Morlein took a gamble starting up an unknown in a new development like the banks, however they're a big different as I'm sure they were considering the increase in beer sales w/n stores aside from any profits they could make on the restaurant.

Re: How Bob Castellini helped The Banks get on track

Its been reported that Toby Keith's "I love this bar" has not paid rent since November (or october). Willie was saying on his show, based upon the reported rent rate and restaurant averages, that they'd have to average about 700 people a day to turna profit. I have no idea how many people come thru there on an average day (I'll assume weekends are busier than weekdays), but 700 seems like a lot. Wonder if they can make up for it during baseball season, if they make it that long.

Re: How Bob Castellini helped The Banks get on track

Originally Posted by medford

Its been reported that Toby Keith's "I love this bar" has not paid rent since November (or october). Willie was saying on his show, based upon the reported rent rate and restaurant averages, that they'd have to average about 700 people a day to turna profit. I have no idea how many people come thru there on an average day (I'll assume weekends are busier than weekdays), but 700 seems like a lot. Wonder if they can make up for it during baseball season, if they make it that long.

Most big floorplan bars don't make it downtown for that very reason -- in the last few years Blackfinn/McFaddens, Lodge Bar, Bartini, and Cadillac Ranch have all closed.

Part of the problem is that the Banks isn't really an "entertainment destination" the way (say) 4th Street Live is in LOU. You don't get the bar-crawl type crowd that's probably required for a joint like Toby Kieth's to generate the foot traffic needed to stay open.

Re: How Bob Castellini helped The Banks get on track

Originally Posted by medford

Its been reported that Toby Keith's "I love this bar" has not paid rent since November (or october). Willie was saying on his show, based upon the reported rent rate and restaurant averages, that they'd have to average about 700 people a day to turna profit. I have no idea how many people come thru there on an average day (I'll assume weekends are busier than weekdays), but 700 seems like a lot. Wonder if they can make up for it during baseball season, if they make it that long.

Board Moderators may, at their discretion and judgment, delete and/or edit any messages that violate any of the following guidelines: 1. Explicit references to alleged illegal or unlawful acts. 2. Graphic sexual descriptions. 3. Racial or ethnic slurs. 4. Use of edgy language (including masked profanity). 5. Direct personal attacks, flames, fights, trolling, baiting, name-calling, general nuisance, excessive player criticism or anything along those lines. 6. Posting spam. 7. Each person may have only one user account. It is fine to be critical here - that's what this board is for. But let's not beat a subject or a player to death, please.

Thank you, and most
importantly, enjoy yourselves!

RedsZone.com is a privately owned website and is not affiliated with the Cincinnati Reds or Major League Baseball